Strawberry Rhubarb Pie Filling

• Wash the rhubarb and then dice it into small bite sized pieces.
• Wash your strawberries and cut off the stems. Slice the strawberries.
• Combine sugar and Clear Jel in a large stock pot. Add water. Stir. Cook on medium heat until mixture boils and thickens. Mixture will thicken very quickly. Add a little additional water if mixture becomes too thick.
• Stir in lemon juice. Boil for 1 minute, stirring constantly. Stir in strawberries and rhubarb.

Canning Instructions

• Fill sterilized quart jars, leaving 1 1/2 inches head space with a canning funnel. It is important to have the correct amount of head space because this pie filling will expand during the processing time and break your jar if there is not enough room in the jar to let the mixture expand.
• Wipe the rims of the jars with a damp towel or paper towel. Place the rings and lids on the jars finger tight.
• Put the jars in your boiling water canner. Fill canner with water, making sure there is at least 1 inch of water above the jars. Bring the water to a boil. Process the jars in the boiling water for 30 minutes.
• Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that don’t seal, place them in the refrigerator and use them in the next two weeks.